In collaboration with C'est moi le chef!,here is a recipe by Roland del Monte, MOF (winner of the “one of the best craftspeople in France” award), pastry chef at Renoir, Sofitel Montréal.Shortbread cookies that you can fashion in a thousand and one ways: simply change the cookie cutter you use and how you ice them with the chocolate.

Ingredients

For the cookies:

1 cup (220 g) unsalted butter at room temperature

9 tbsp. (140 g) icing sugar

4 tbsp. ground almonds

2 eggs

2 cups (370 g) flour

For the chocolate icing:

A few pieces of your favourite dark or milk chocolate, chocolate balls…

Preparation

For the cookie batter:

Pre-heat the oven to 350° F (180° C).

Put the butter (cut into pieces) and icing sugar in a food processer. Mix well. Add the eggs and mix again. Add the ground almonds and mix. Add the flour and mix until the batter starts forming into a ball.

Place the ball of batter into a bowl and cover with plastic wrap. Set aside in a cool place for about 30 minutes.

Roll out the batter with the pastry roller until it is about 3 mm thick.

Use a heart-shaped cookie cutter to cut out the cookies.

Bake the cookies for 8 to 10 minutes until slightly browned.

Let them cool before icing them.

For the chocolate icing:

Place the chocolate in a bowl and gently melt it in a microwave oven. If you don’t have a microwave, you can prepare a double boiler by heating water in a pot, then place a bowl containing the chocolate in the pot of water. Careful! The bowl will get hot!

Let the melted chocolate temper (cool down) before using it to ice the cookies.

To ice the cookies, you have several options:

Dip the cookies in the melted chocolate.

Dip a fork into the melted chocolate and drip it onto the cookies.

Use a piping bag.

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